A Creamy, Elegant Dish that Brings the Sea and Garden Together
If you are looking for a risotto that is both refined and comforting, this Risotto with Zucchini Cream and Seared Scallops is a perfect choice. The delicate sweetness of zucchini blends beautifully with the rich buttery scallops, creating a dish that feels like a restaurant-style meal made right at home.
This recipe starts with a flavorful base where the scallops and zucchini are cooked in the same pan, layering subtle seafood and vegetable notes. The zucchini is then blended into a smooth cream that gives the risotto its silky green hue and irresistible texture.
🥒 The Secret: Zucchini Cream
Instead of adding chopped zucchini directly into the risotto, blending it into a cream transforms the texture completely. It makes the rice glossy, rich, and perfectly balanced without using heavy cream. This trick keeps the dish light but luxurious, with a fresh garden flavor in every bite.
🍋 Serving and Pairing Tips
Serve this risotto right away topped with your scallops and a drizzle of olive oil. A glass of crisp white wine such as Vermentino or Pinot Grigio complements the dish beautifully.
For an elegant presentation, finish with a sprinkle of lemon zest, a few zucchini ribbons, or microgreens.
Why you will love it
- Creamy and light without heavy cream.
- Naturally flavored with zucchini and scallops.
- Elegant enough for a dinner party yet simple enough for a cozy weekend meal.
Risotto with Zucchini and Scallops
Creamy, fresh, and full of flavor, this Risotto with Zucchini Cream and Seared Scallops combines the sweetness of zucchini with buttery scallops for an elegant dinner made at home.
4
servings15
minutes35
minutesKeep the screen of your device on
Ingredients
1 1/2 Cup 1 1/2 Arborio rice
3 3 Small Zucchini, diced
4 Cup 4 Vegetable Broth
1 1 Shallot, finely chopped
1/2 Cup 1/2 Dry white wine
3 Tbsp 3 Extra Virgin Olive Oil
2 Tbsp 2 Salted Butter
1 Tbsp 1 Salt
8 8 Large Scallops
Directions
- Add the vegetable broth to a saucepan and bring it to a gentle simmer. Keep it warm throughout the cooking process.
- Heat olive oil and butter in a large skillet over medium-high heat. Pat the scallops dry, and sear for about 1½–2 minutes per side until golden brown. Remove and set aside on a plate.
- In the same pan (without cleaning it), sauté the diced zucchini for 10 minutes until soft. Season with salt and pepper (optional).
- Transfer most of the zucchini to a blender, leave some for serving, add 1–2 tablespoons of broth, and blend until smooth and creamy. Set aside
- In the same pan, add the chopped shallot. Sauté gently until translucent. Add the Arborio rice and toast it for 2 minutes, stirring constantly to coat it in the flavors left in the pan.
- Pour in the white wine and stir until it evaporates. Begin adding the hot broth, one ladle at a time, stirring frequently and allowing each addition to absorb before adding the next. Continue this process for about 18–20 minutes.
- When the rice is almost cooked (after about 15 minutes), stir in the zucchini cream. Continue cooking until the risotto is creamy and the rice is al dente.
- Remove from the heat and stir in the butter. Taste and adjust with salt if needed, cover, and let rest for 2 minutes.
- Spoon the risotto into bowls or plates, top with the seared scallops, and serve.
Notes
- Blending the zucchini gives the risotto a beautiful green hue and silky texture.
Always keep your broth hot — adding cold broth can stop the rice from cooking evenly.
For an elegant touch, garnish with a few zucchini ribbons or microgreens.
